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instant pot pork chops with mushroom gravy and mashed potatoes

Instant Pot Pork Chops

Instant Pot Pork Chops are moist, fall-off-the-bone tender, and pressure cooked with a garlic spice rub and a rich mushroom gravy. Crazy delicious and even the pickiest diners love it!
Course Main Course
Cuisine American
Keyword Instant Pot Pork Chops
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 505kcal
Author Catalina Castravet


  • 2 1/2 pounds bone-in pork chops ¾" or thicker - about 6 pork chops
  • 2 tablespoons olive oil


  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika powder
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste


  • 1/4 cup white wine
  • 1 small onion diced
  • 3 cups mushrooms sliced
  • 1 cup chicken broth
  • 1 can cream of mushroom soup condensed


  • 3 tablespoons cornstarch
  • 1/3 cup chicken broth


  • Combine the DRY RUB ingredients in a small bowl.
  • Pat dry pork chops using paper towels, use your hands to rub the RUB mixture into them, set aside.
  • Turn Instant Pot on to SAUTE mode. Once it reads HOT, add oil and wait for it to start shimmering.
  • Brown pork chops in batches, about 2 minutes per side, until nicely golden on each side. Remove from Instant Pot and set aside. Make sure they are GOLDEN BROWN.
  • Add white wine to the Instant Pot and scrape any brown bits from the bottom of the pot. Deglaze well to avoid getting a burn notice.
  • Add 1 cup of chicken broth.
  • Next in this order, add sliced mushrooms in an even layer, chopped onion, and the browned pork chops on top.
  • Top with cream of mushroom soup.
  • Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes, it will take 15-20 minutes for the IP to come to pressure.
  • Once done pressure cooking, allow the Instant Pot to naturally release for 10 minutes, then release manually the remaining pressure.
  • Remove pork chops from the gravy and set aside on a plate, cover with foil.


  • Combine remaining broth and cornstarch in a small bowl.
  • Turn the Instant Pot on to SAUTE mode and bring the gravy to a boil.
  • Add the cornstarch mixture a little bit at a time to reach the desired consistency.
  • Simmer for 5 minutes, as the gravy will thicken more.
  • Serve pork chops over mashed potatoes with topped with mushroom gravy.



Calories: 505kcal | Carbohydrates: 15g | Protein: 47g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 413mg | Potassium: 1081mg | Fiber: 1g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 2mg